This recipe is everything because it combines simplicity with elegance—I mean, any dish with a splash of wine just screams ‘fancy dinner night,’ right? Plus, the flavor-packed sauce and buttery finish make it the ultimate comfort food, perfect for impressing friends or just treating myself after a long week.
I adore the straightforward yet tasty nature of my recipe for chicken sauté. This dish places boneless, skinless chicken breasts in the limelight, and the way it makes them sing mandates that you cook with warmth and love.
Olive oil and the kind of garlic that you have to pound to get the flirtatious flavor out of it are key here, and I sauté the chicken breasts in both. The broth in which the chicken simmers is flavored with butter, fresh thyme—my hands-down favorite herb—and salt and pepper.
The chicken breasts might be the star, but I think this recipe’s supporting cast of ingredients gives them a well-deserved spotlight at dinnertime.
Ingredients
Chicken Breasts:
Muscle growth and repair are promoted by lean protein.
Olive Oil:
Fats that are good for you, such as healthy fats, support heart health and add richness.
Onion:
Infusing sweetness and depth while providing abundant antioxidants.
Garlic:
Immune health is fortified, and flavor is enhanced.
Chicken Broth:
Improves moisture, imparts minerals, and adds dimension.
White Wine:
Increases acidity and complexity, not required but adds depth.
Thyme:
Of the nutraceutical properties of the cultivated mushroom, the antioxidant activity is the most studied.
Many different kinds of cultivated mushrooms have been discovered to possess important antioxidant components.
Among these is the common mushroom (Agaricus bisporus), which has been shown to contain several different antioxidants.
Yet, if one considers the overall nutritional value of what might be called an “antioxidant mushroom,” the king oyster might take the prize, thanks to its unusually high level of selenium.
Butter:
Imparts creaminess and depth and yields richness.
Parsley:
The garnishing of fresh herbs adds a vibrant look to food, which can entice eyes and stomachs alike.
From a nutritional perspective, fresh herbs and their culinary uses can pack a powerful punch by adding essential vitamins and minerals, particularly vitamins A, C, and K.
Ingredient Quantities
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Add salt and pepper to both sides of the chicken breasts.
2. In a large skillet, over medium-high heat, warm 1 tablespoon of olive oil.
3. Place the chicken breasts in the skillet and cook them for 5-7 minutes on each side, until they turn a golden brown and are cooked all the way through. Take the chicken out of the skillet and set it aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet, and turn the heat down to medium.
5. Put in the onion, sliced, and let it simmer for 2-3 minutes until you see it starting to get soft.
6. Minced garlic goes into the skillet next, along with a gentle sauté for another 1-2 minutes, until fragrant.
7. Add the chicken broth and white wine (if you’re using it), and scrape up any browned bits from the bottom of the pan.
8. Add the thyme leaves and bring the mixture to a simmer. Simmer for 3-4 minutes to let the sauce reduce a bit.
9. Put the chicken breasts back into the frying pan—I like to nestle them into the sauce. Add the butter. Let the butter melt into the sauce. Spoon sauce over the chicken.
10. Once the chicken is heated through, top it with chopped parsley and serve it hot.
Equipment Needed
1. Measuring spoons
2. Large skillet
3. Tongs or spatula
4. Knife
5. Cutting board
6. Wooden spoon or spatula (for stirring and scraping)
7. Plate or dish (for setting aside cooked chicken)
FAQ
- Can I use bone-in chicken breasts for this recipe?Certainly, you can cook it that way, but you will have to make some adjustments to the cooking time to ensure the chicken is cooked through.
- Is the white wine necessary in the recipe?The white wine is not required. You can substitute it with additional chicken broth or water for a version that does not include alcohol.
- Can I substitute the fresh thyme with another herb?Indeed, rosemary and oregano are good substitutes if you prefer them, but you should alter the amount used because these herbs have different flavor profiles.
- How do I know when the chicken is fully cooked?The internal temperature must reach 165°F (75°C). To check for doneness, use a meat thermometer.
- Can I prepare this dish ahead of time?Certainly! It is possible to prepare the chicken beforehand and warm it in a gentle manner on the stovetop, incorporating a little extra broth as necessary to keep it moist.
- Is there a dairy-free alternative to butter?If you want a dairy-free version, you can use a butter substitute made from plants or extra olive oil.
- What can I serve with this chicken sauté?It complements rice, quinoa, or a side of veggies like steamed broccoli or asparagus.
Substitutions and Variations
You can use boneless, skinless chicken thighs in place of chicken breasts if you prefer a juicier option.
A substitute for olive oil can be either vegetable oil or canola oil.
Replace the onion with shallots or leeks for a distinctive flavor profile.
For a non-alcoholic option, substitute an equal amount of additional chicken broth for the white wine.
You can use the same quantity of Italian seasoning as a substitute for dried thyme if you’re looking for a different herbal taste, but the amounts shouldn’t vary since they’re both thyme-like.
Pro Tips
1. Tenderize the Chicken: Before starting, gently pound the chicken breasts to an even thickness. This helps them cook more evenly and remain juicy.
2. Enhance Flavor with a Marinade: Consider marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking to add depth of flavor.
3. Deglaze for Depth: Ensure you thoroughly deglaze the skillet with the white wine and/or chicken broth to incorporate all the flavorful bits into your sauce.
4. Finish with a Splash of Lemon: Just before serving, add a splash of fresh lemon juice to the sauce to brighten the flavors and complement the richness of the dish.
5. Use Good Quality Butter: Opt for high-quality, unsalted butter to finish the sauce, as this will enhance the overall richness and add a smooth texture.
Chicken Saute Recipe
My favorite Chicken Saute Recipe
Equipment Needed:
1. Measuring spoons
2. Large skillet
3. Tongs or spatula
4. Knife
5. Cutting board
6. Wooden spoon or spatula (for stirring and scraping)
7. Plate or dish (for setting aside cooked chicken)
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Add salt and pepper to both sides of the chicken breasts.
2. In a large skillet, over medium-high heat, warm 1 tablespoon of olive oil.
3. Place the chicken breasts in the skillet and cook them for 5-7 minutes on each side, until they turn a golden brown and are cooked all the way through. Take the chicken out of the skillet and set it aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet, and turn the heat down to medium.
5. Put in the onion, sliced, and let it simmer for 2-3 minutes until you see it starting to get soft.
6. Minced garlic goes into the skillet next, along with a gentle sauté for another 1-2 minutes, until fragrant.
7. Add the chicken broth and white wine (if you’re using it), and scrape up any browned bits from the bottom of the pan.
8. Add the thyme leaves and bring the mixture to a simmer. Simmer for 3-4 minutes to let the sauce reduce a bit.
9. Put the chicken breasts back into the frying pan—I like to nestle them into the sauce. Add the butter. Let the butter melt into the sauce. Spoon sauce over the chicken.
10. Once the chicken is heated through, top it with chopped parsley and serve it hot.
